Cultivating Mizuna, an oriental vegetable

Brassica Mizuna is an oriental vegetable that is very easy to grow and very tasty, it can be eaten in a salad by picking young leaves or cooked in a pot when the plant is more developed and would otherwise be too tough.

This plant is scientifically called the Brassica Rapa Nipposinica variety and is also known as Japanese mustard, it belongs to the cruciferous, cabbage and rocket family, of which mizuna is a close relative.

Its particular flavor, a little spicy, and the appearance of the serrated leaves are reminiscent of arugula. Its simple cultivation makes it an ideal vegetable even for beginners, the speed with which the harvest is achieved is useful if you want to have the fruit of your horticultural labor immediately on the table.

Climate and soil . The mizuna is a resistant and rustic plant, it does not fear the cold and also adapts to hot conditions, on the contrary avoiding the drought that can cause the plant to plant. This brassica is not demanding even in terms of soil


Plant the mizuna

It is a plant with very rapid germination, in less than a week we will see the first small leaves germinate. Sow in rows 30 cm apart, with seedlings 15 cm apart. One of the other. The sowing period is varied, it can be sown in early spring, bearing in mind that it could however go to seed (depending on the weather), while the ideal is to cultivate it from the end of the spring. summer, early autumn taking advantage of its resistance to cold to have a late autumn vegetable, if it is protected it can also be grown as a winter vegetable.

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